Crispy Cheesy Roasted Potatoes

I made roasted potatoes by chance and they ended up completing exceeding all of our expectations. So good and crispy that even my dad said they were some of the best potatoes he's ever had.

The key to these crispy but soft potatoes is drying the potatoes hours prior and keeping them in the refrigerator. Some of the starches are released and turned into resistant starches, which increases the available fiber, and lowers the glycemic index of the potatoes. Not only is this beneficial for people with blood sugar issues, but it makes the potatoes so much better!

So, here's the recipe! Andiamo!

INGREDIENTS:

• About 1 pound of small creamer potatoes

• 4 tablespoons grated pecorino romano cheese

• 2 tablespoons fresh chopped parsley

• About 4 tablespoons olive oil

• Salt, pepper, and garlic powder

DIRECTIONS:

1. Preheat your oven to 350 degrees Fahrenheit.

2. Wash your creamer potatoes thoroughly and pat dry.

3. Chop creamer potatoes into quarter pieces. One small creamer potato should yield 4 small pieces. When all cut, pat dry as thoroughly as possible.

4. Place in an airtight glass container with paper towels to absorb all of the moisturize. Refrigerate for at least 2-4 hours prior to cooking.

5. When you're ready to cook the potatoes, add them to a large mixing bowl and pat them dry again. Season generously with salt, pepper, garlic powder, olive oil, and then add your chopped parsley and grated pecorino romano. Mix until well combined.

6. On a parchment lined baking tray, bake your potatoes at 350 degrees Fahrenheit for about 40-45 minutes.

7. Raise the temperature to 400-410 degrees at the 40-45 minute mark and let cook for another 10-15 minutes until golden brown and crispy.

8. Serve and enjoy with your favorite dipping sauces and on the side of your favorite protein. Buon Appetito!